RICE: To wash or not? Fuzzy-logic cooker or simple saucepan?

[marcia marcia MARCIA!]

It seems everyone's got their own thing happening when it comes to cooking rice.

I rinse Japanese and basmati rice, but can't be bothered to do so with the other types. I use a regular saucepan for making rice, and use a basic rice cooker for larger quantities. I hear that one of those fancy Zojirushi Neuro-Fuzzy contraptions are mighty nice, and that you can't possibly botch your rice ever again.

What's your thing with rice-cooking?

[AlexCasa]

I've got a Zojirushi Fuzzy thingy and really enjoy it. I just set it and let 'er rip. We have a lot of rice, with stir-fry's, etc. Always comes out really nice. Kinda like an ice cream maker, don't really have to have one, but fun if you do.

[Oklahomamama]

I like rice cookers, as long as it cooks rice and keeps it warm for a while. I don't like the idea of a rice cooker that's computerized half to death and requires programming knowledge! I have enough trouble with the VCR, for chrissakes.

I like brown rice. Nutty, filling, and keeps me regular.

[dt]

I wash all kinds of rice although i think sushi/sweet rice tends to need the most washing. i dont think its absolutely necessary to wash rice especially since in america, a lot of the rice is well stored prior to sale (hence no weevils to wash out the rice).

A lot of people seem to get by cooking rice in a pot. i think they either have a lot of skill or they're eating bad rice. i'll be the first to admit my rice cooking skills are poor :) I bought one of the fuzzy logic ricecookers over a year ago and i swear by them. its trusty and truly intelligent. you can select the exact texture of the rice and its really good with sushi rice.

[Jim H.]

Wait..wait..don't tell me. How can you possibly botch cooking rice in a rice cooker? Yet...people will spend more money for anything with fuzzy logic. In answer to your question, I think its a good idea to wash all rice, unless you are making risotto or paella, when the rice should be dry when put it into the oil.

[Louise]

Okay, I'm confused. I know you're supposed to wash Japanese rice, because that's just the way it is, but what's the reason behind washing other types of rice? Are you trying to rinse off all the starch? And if so, why? Is the rice "dirty"? I've heard that you should wash basmati from India, but not the domestic kind.

[Ilaine]

I got "one of those fancy Zojirushi Neuro-Fuzzy contraptions" - it cooks perfect rice and then keeps it warm until you're ready to serve it. No muss, no fuss. No burning, no boiling over. Walk away and do something else.

About $150 at Super H (Han Ah Reum) Korean market. Not cheap. But performs exactly as advertised. Also cooks delectable Irish oatmeal, perfectly. This is the newest one - you can find older ones that are less expensive, but this one the lid removes so you can clean it in the sink or dishwasher.

If you don't want to plunk down the simoleons, try a Middle Eastern trick to get fluffy separate grains of rice - put a cloth between the lid and the pot, careful to keep it from touching the heat source. Shove the lid down firmly. I don't know how it works but it does.

You're supposed to rinse rice first, not just to get out "free riders," but because the rice powder can scorch faster than the rice can cook.

[DanaB]

I've never rinsed rice, although I must confess I typically cook basamati or variants thereof. And I always simply cook it in a pot, no special equipment needed.

Two methods (really varations on a theme) that always work for me are:

First, proportions: 1-3/4 C. Water to 1 C. rice always works for me with white rice. You can start by sauteeing rice in a teaspoon or so of butter (per cup of rice), and then adding hot water, bring to a boil and stir once so the grains are separated, then put a lid on it and reduce to low (simmer) for around 15-20 minutes. Fluff and put lid back on until ready to serve. If you don't want butter in your rice, then start by bringing your water to a boil, then add rice, stir, and once back at a boil, reduce to low (simmer) and follow the above directions.

I've never ever had a problem making rice this way. I think the basamati helps, as its a bit firmer and less starchy than other kinds, and so with either method, you end up with fully cook, fluffy, non-sticky rice.

Actually, this past weekend I was cooking dinner with friends, and to my utter horror, one of my friends "assumed responsibility" for the rice after I'd gotten it started. I caught her boiling it over high heat and stirring it frequently. Once I caught on, I screamed in horror, worried we were going to end up with a gloopy sticky mess. It turned out okay, after I'd gotten her off the case, reduced the heat to simmer and let it alone. In my experience, the less you do to rice while cooking, the better the result (unless you are making risotto, and want it to be creamy/gluey).

[ShelleyKelly]

Hi Marcia Marcia Marcia! and other respondents...

IMHO, and I was born and raised in Japan, the reason for washing rice is not only cleanliness, but to get rid of the excess starch/coating on the rice. Not only for appearance sake, but for better water absorption while cooking.

It's not a health hazard or anything, but when the rice is not washed, when cooked there's a thin...er...think of a vietnamese summer roll rice paper (before reconstitution) flaky film/thing on the sides and top of the rice... Not the most appetizing.

My mom has always had a japanese rice cooker. In fact, only two years ago did she finally throw away the cooker she had since...gasp...1961. It really lasted that long. Bought her a brand new Zojirushi brand cooker from Costco, for $30!

FYI, my husband had never ever seen a rice cooker, and spent all his bachelor days cooking rice in a pot. he's a good cook, too, but never had success. Edible, but not "WOW". With the rice cooker, it's the best thing since sliced bread, for him! Cooks brown rice to perfection, as well.

Hope this helps...

regards,
Shelley

[ricepad]

I don't know how you can botch rice in a basic rice cooker, either, although since I'm inexplicably drawn to kitchen gadgets, I must confess to coveting a Zojirushi-type. Still, I split between using a basic rice cooker and a plain ol' pot...for those times when I realy want some koge...!

Either way, I rinse a couple of times before cooking, but only because that's the way I was taught.

[Milt]

For a long time, I was inconsistent regarding rinsing rice. A few years ago, a customer of mine who is a native Thai who has lived in Georgia for the past thirty years told me that his father (a local physician) insisted that rice always be rinsed for reasons of sanitation. It was his claim that one never knew what the conditions were in the various warehouses and packaging facilities. Rinsing removed any foreign matter from dust to feces. Since then, I have always rinsed.